lobster bisque

tastes good.

the way i did it:  to make lunch for me x 2 (the kindly Mister is allergic)

picked the meat and then boiled the head and other bits for 5 minutes with a bit of celery S&P and some thyme. drain and set aside.

finely dice a stick of celery, a peeled carrot, and a banana shallot.
sweat the above in butter and olive oil for about 5 mins
then add 2 cloves of garlic, crushed.
a couple of tablespoons of tomato purée (i added a bit more later)
chopped thyme and parsley, ground pepper, salt, cayenne pepper, a Knorr chicken stockpot.

add a serving spoon of plain flour and stir while it cooks.  add a slug of white wine and then stir in the lobster stock, and some double cream.
adjust seasoning and cool before blitzing to make it as smooth as can be.

melt butter and add a bit of olive oil & 2 cloves of crushed garlic - toss the lobster in the pan and let it warm through.  add to the soup and heat up. 
sprinkle with a few chopped herbs.

it was really good.